Finished up the last of the bag with cold brew and gongfu.
Cold brew 1 heaping tablespoon to 1L overnight produces a light liquor with a strong scent of tangy natural blueberry and a taste of red cherry and rose (which I didn’t pick up on in western). It is also slightly drying.
Gongfu was two sessions, 2.5-3g each session to 60mL. A few different notes I picked up this way were rose, grapefruit and purple raisin. They were pleasant gongfu sessions and I found no faults brewing that way, however I appreciate the stronger, melded flavors present in western. Brewing at 60mL allowed me to enjoy the tastes in a small amount without committing to several 8oz glasses which leave me a little cracked out.
It’s such a delightful tea that strongly reminds me of the Napa/Sonoma valley wine producing regions of California. I’d love to order more, but the energy of Chinese purple black teas is generally overwhelming for me. Still very much recommended.